Expresso Stout
From Beer Baron Homebrew Wiki
Contents |
Summary
An experimental gluten-free ale, the Espresso Stout is fermented using sorghum instead of a typical grain. The extra light base allows more flavoring possibilities without over complicating flavor.
Brew Info.
- Type
- Extract Brew
- Volume
- Mash Volume: N/A
- Boil Volume: 2 Gal
- Final Volume: 5 Gal
- Fermentable Content
- Sugar Potential: TBD
- Boil Specific Gravity TBD
- Final Specific Gravity:
- Alcohol:
- Description
- Color: TBD
- Bitterness: TBD
Ingredients
- Sugars
- 6 lb Sorghum Extract
- 2.0 lb Molasses
- 0.5 lb of Millet
- 0.5 lb of Buckwheat
- 0.2 lb of Dark Chocolate, chopped
- 2.0 cp of Decaff Coffee, ground
- Hops and Yeast
- 1 oz. Kent
- 1 tsp Irish Moss
- 1 Ale Yeast (Dry)
Instructions
Pre Boil Instructions
- Steep Crushed grains into 2.0 gal at 155F for 30 mins
- Add Coffee
- SLOWLY add the chopped chocolate stirring continuously so as to not scorch the chocolate.
- Add remaining malts and bring to boil
Wort Boil Instructions
- 10 min: Add Irish Moss
- 5 min: Add Hops
- Strain Wort into Primary Fermentor
- Add Yeast
Fermentation Instructions
- Primary
- Length: About 1 to 2 Weeks or until bubbler slows to about 1 minute between bubbles.
- Secondary
- Length: About 3 Weeks
- Transfer into Secondary Fermentor, avoid trub.
Bottle Conditioning Instructions
- Length: 16 Weeks at least
- Dissolve Priming Sugar into 4 Cups of Boiling Water
- Bottle in 22 oz Containers
Notes
- Melting the chocolate in a double boiler prior to adding it to the pre-boil may help avoid scorching
- Warning: There probability is an issue mixing alcohol and caffeine.
